Finnish Salmon Soup (Lohikeitto)

Few things beat a bowl of Finnish Salmon Soup (Lohikeitto) when you’re craving cozy, soul-warming comfort food. This Nordic classic is silky, rich, and bursting with fresh salmon flavor that mingles beautifully with creamy broth, tender potatoes, and sweet carrots.

Lohikeitto is incredibly easy to make, yet feels so special every time. It’s a one-pot wonder you can whip up on a busy weeknight or serve to impress guests at a winter dinner party. The fresh dill on top adds a fragrant, herby finish you’ll want in every spoonful.

Inspired by my travels to Finland, this soup is now a family favorite—simple, nourishing, and ready in under an hour. If you love hearty, flavorful soups, this is one you absolutely must try.

Why You'll Love This Recipe

• Creamy, luscious broth without being heavy or overwhelming
• One-pot meal that’s easy enough for beginners and weeknights
• Packed with protein and omega-3s from fresh salmon
• Classic Scandinavian flavors with a modern, fresh twist

Key Ingredients for Finnish Salmon Soup (Lohikeitto)

See recipe card below for full list of measurements, ingredients, and instructions.

Salmon Fillet

The star of the show! Use skinless, boneless salmon fillets for the best texture and a mild, clean flavor. Cut the salmon into bite-sized chunks so it cooks quickly without falling apart. You can use either fresh or high-quality frozen salmon—just thaw fully first. If you want to switch it up, arctic char or even rainbow trout work well, but will subtly change the taste.

Potatoes

Potatoes give the soup its classic, hearty base and make it filling enough for a meal. Waxy varieties like Yukon Gold or red potatoes hold their shape best and soak up the broth’s flavor. Peel and cut them into even, bite-sized pieces for even cooking. Russet potatoes will work in a pinch but can fall apart and make the soup a bit starchier.

Carrots

Carrots add a touch of sweetness and beautiful color. Slice them thin so they cook at the same rate as the potatoes. If you only have parsnips on hand, you can swap them in for a slightly earthier taste.

Leek

Leek brings a gentle onion flavor and subtle sweetness, elevating the soup’s aroma. Be sure to clean the leek thoroughly and slice it thinly. If you’re out of leeks, you can substitute with a small yellow onion or a few scallions.

Cream

A pour of heavy cream transforms the broth into something luxurious and velvety, but not overly rich. For a lighter version, use whole milk or half-and-half. Don’t skip the cream entirely—it’s what gives Lohikeitto its signature mouthfeel!

Fresh Dill

Dill is the finishing touch that brightens the soup with its fresh, herbal pop. Use plenty! If you’re not a dill fan, try parsley or chives, but dill is truly what makes this soup taste authentically Finnish.

Instructions for Finnish Salmon Soup (Lohikeitto)

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Vegetables

Start by peeling and dicing the potatoes into bite-sized cubes, slicing the carrots thinly, and cleaning and slicing the leek. Having these ready makes the cooking process a breeze.

Sauté the Leek

In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leek and sauté for 3–4 minutes until soft and fragrant but not browned. Stir occasionally so it cooks evenly and doesn’t burn.

Simmer the Vegetables

Add the potatoes, carrots, bay leaf, whole peppercorns, and salt to the pot. Pour in the fish stock or chicken broth and bring to a gentle simmer. Cover and cook for about 12–15 minutes, or until the potatoes and carrots are just tender when pierced with a fork.

Add the Salmon

Gently drop in the cubed salmon pieces. Simmer uncovered for 4–5 minutes, or until the salmon is opaque and just cooked through. Be careful not to overcook the salmon, so it stays tender and juicy.

Stir in Cream and Dill

Lower the heat and pour in the heavy cream. Add the chopped fresh dill and a few grinds of black pepper. Stir gently and let the soup warm through for another 2–3 minutes. Taste and adjust seasoning as needed.

Serve

Ladle the soup into bowls and garnish generously with extra dill. Serve hot, with lemon wedges on the side for a bright lift if you like.

Recipe Variations

Lighten It Up

For a lighter soup, swap the heavy cream for whole milk or half-and-half. You’ll still get a creamy texture, just a bit less rich and caloric—perfect for everyday lunches.

Make It Dairy-Free

Use a splash of unsweetened oat cream or coconut milk instead of dairy cream for a lactose-free or dairy-free version. Oat cream works especially well and keeps the Nordic vibe.

Extra Vegetables

Feel free to toss in other root veggies like parsnips, celery root, or even a handful of peas for extra color and nutrients. Just chop everything to similar sizes so they cook evenly.

Smoked Salmon Twist

Want a deeper, more robust flavor? Substitute part of the fresh salmon with hot-smoked salmon. Add it right at the end so it just warms through and infuses the soup.

Gluten-Free

This recipe is naturally gluten-free as written, but always double-check your stock or broth to be sure there’s no hidden gluten if you’re serving someone with celiac disease.

Serving Suggestions

Serve Finnish Salmon Soup (Lohikeitto) piping hot with a generous sprinkle of fresh dill and a squeeze of lemon. It’s fantastic alongside hearty rye bread, crisp crackers, or a simple green salad. For a true Nordic touch, add a dollop of sour cream or a side of pickled cucumbers to balance the creamy richness.

Storage and Reheating

Let any leftover Lohikeitto cool, then transfer to an airtight container and store in the refrigerator for up to 2 days. Reheat gently on the stove over low heat until just warmed through; avoid boiling to prevent the cream from separating and the salmon from getting tough. Freezing is possible but not ideal—the texture of the potatoes and cream may change. If you do freeze, thaw overnight in the fridge and reheat gently as above.

Frequently Asked Questions About Finnish Salmon Soup (Lohikeitto) (FAQ)

Q: Can I use frozen salmon for Lohikeitto?
A: Absolutely! Just thaw the salmon fully and pat dry before using it in the recipe. The texture and flavor will still be delicious.

Q: What’s the best substitute for dill if I don’t like it?
A: Fresh parsley or chives are great alternatives, though the traditional Finnish flavor comes from dill.

Q: Can I make Lohikeitto ahead of time?
A: Yes, you can make the soup a few hours in advance and reheat gently before serving. For the freshest taste and best salmon texture, add the cream and dill just before serving.

Warm, creamy, and full of fresh flavors, Finnish Salmon Soup (Lohikeitto) is a Nordic classic you’ll want to make again and again. Give it a try—then let me know how it turned out in the comments or by leaving a rating below. Happy cooking!